Ginger-sesame Stir-fry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup sushi rice, rinsed and drained
• 1 1/4 cups water
• 2 tablespoons canola oil
• 1 tablespoon fresh grated fresh ginger
• 4 garlic cloves, minced
• 4 scallions, thinly sliced
• 1 lb boneless skinless chicken breast, sliced
• 1 1/2 bunches broccolini, sliced diagonally
• 1 red bell pepper, cored and thinly sliced
• 2 teaspoons cornstarch, dissolved in 2/3 c water
• 1/2 teaspoon salt
• 2 teaspoons toasted sesame oil

Recipe

• 1 combine rice and water in small saucepan and bring to a boil. reduce heat to low, cover, and simmer 20 minutes. remove from heat and let stand ten minutes without lifting cover.
• 2 preheat wok or large heavy-bottomed skillet over high heat 30 seconds. add canola oil, garlic, ginger, and scallions and stir 1 minute until scallions begin to soften. add chicken and continue to stir 2 minutes, until surfaces of chicken are mostly .
• 3 add broccolini and pepper. stir until slightly softened, 1 minute. add cornstarch mixture and salt, stirring to coat ingredients. bring to a boil, reduce heat to medium, and allow liquid to reduce to a thick sauce, about 1 minute. drizzle with sesame oil.
• 4 wer hands and shape rice into 4 balls. serve with stir-fry.